I folded a slice of pizza around a piece of ham, and around a piece of
chicken. It was pretty good.

Folding pizza is new to me. Could someone explain the history of folded
pizza to this pizza noob?


W. Pooh (AKA Winnie P.)

On Sep 6, 3:36*pm, "Christopher M." > wrote:
> I folded a slice of pizza around a piece of ham, and around a piece of
> chicken. It was pretty good.
>
> Folding pizza is new to me. Could someone explain the history of folded
> pizza to this pizza noob?
>
> W. Pooh (AKA Winnie P.)

Google "history of folded pizza"....that oughta keep you busy.

"Christopher M." > wrote in message
...
>I folded a slice of pizza around a piece of ham, and around a piece of
>chicken. It was pretty good.
>
> Folding pizza is new to me. Could someone explain the history of folded
> pizza to this pizza noob?

I don't think there is a history. Most people who want something like that
would get a Calzone or a Stromboli.

"Mark Thorson" > wrote in message
...
> "Christopher M." wrote:
>>
>> I folded a slice of pizza around a piece of ham, and around a piece of
>> chicken. It was pretty good.
>>
>> Folding pizza is new to me. Could someone explain the history of folded
>> pizza to this pizza noob?
>
> http://en.wikipedia.org/wiki/Stromboli_(food)

That link brings up nothing. I don't know how legit this link is but it is
interesting.

http://www.romanostromboli.com/

On 9/6/2011 5:52 PM, Julie Bove wrote:

>
> That link brings up nothing. I don't know how legit this link is but it is
> interesting.
>
> http://www.romanostromboli.com/
>
>

The first time Becca came to Philadelphia, I took her to Romano's.
Looks like a typical neighborhood pizza place / sandwich shop... but the
food there is among the best in the area.

It is about 5 miles south of the PHL airport. If you are ever in the
neighborhood, or are flying somewhere and have a long lay-over, I
recommend it. Just tell a cab driver you want to go to Romano's. he'll
know where to take you.

George L

"George Leppla" > wrote in message
...
> On 9/6/2011 5:52 PM, Julie Bove wrote:
>
>>
>> That link brings up nothing. I don't know how legit this link is but it
>> is
>> interesting.
>>
>> http://www.romanostromboli.com/
>>
>>
>
> The first time Becca came to Philadelphia, I took her to Romano's. Looks
> like a typical neighborhood pizza place / sandwich shop... but the food
> there is among the best in the area.
>
> It is about 5 miles south of the PHL airport. If you are ever in the
> neighborhood, or are flying somewhere and have a long lay-over, I
> recommend it. Just tell a cab driver you want to go to Romano's. he'll
> know where to take you.

I used to fly into that airport but had to change planes right away so was
never able to stick around. From there I flew to Avoca in Scranton. We ate
at a really good Italian place near there. Can't remember the name. It had
two sides. A formal one and a casual one. We ate in the casual side which
IMO was pretty formal. Somebody spilled some crumbs at our table. They
were watching us like hawks from a secret vantage point as we ate. Someone
with a little crumber came right over. It was a little rotating brush in a
rectangular holder and there was a tiny dustpan to catch the crumbs. I
dropped my fork and it was immediately replaced with a fresh one.

I had some pasta with peas. Can't remember the name. We all split an ice
cream dessert. I don't usually eat dessert or like ice cream but I wanted
to see one because they were made up so fancily. It was served on a huge
platter. There were drizzles of all sorts of syrups, artful pieces of
chocolate, spun sugar, fruit and of course the ice cream. Very lovely!

On Sep 6, 6:36*pm, "Christopher M." > wrote:
> I folded a slice of pizza around a piece of ham, and around a piece of
> chicken. It was pretty good.
>
> Folding pizza is new to me. Could someone explain the history of folded
> pizza to this pizza noob?
>
> W. Pooh (AKA Winnie P.)

I don't know if this helps, but many years ago, I saw a documentary on
Sicily. The wife made for her husband a pizza for lunch. The pizza
was stuffed with black olives and hard boiled eggs, then folded in on
itself and baked. It was then sent out in the morning as the man's
lunch.

"Christopher M." wrote:
>
> I folded a slice of pizza around a piece of ham, and around a piece of
> chicken. It was pretty good.
>
> Folding pizza is new to me. Could someone explain the history of folded
> pizza to this pizza noob?

http://en.wikipedia.org/wiki/Stromboli_(food)

"Mark Thorson" > wrote in message
...
> Julie Bove wrote:
>>
>> "Mark Thorson" > wrote in message
>> >
>> > http://en.wikipedia.org/wiki/Stromboli_(food)
>>
>> That link brings up nothing. I don't know how legit this link is but it
>> is
>> interesting.
>>
>> http://www.romanostromboli.com/
>
> If it doesn't work, your browser is dropping the
> closing parenthesis. Mine is doing that. I don't
> know why -- I copied the whole URL.
Hmmm...

Julie Bove wrote:
>
> "Mark Thorson" > wrote in message
> >
> > http://en.wikipedia.org/wiki/Stromboli_(food)
>
> That link brings up nothing. I don't know how legit this link is but it is
> interesting.
>
> http://www.romanostromboli.com/

If it doesn't work, your browser is dropping the
closing parenthesis. Mine is doing that. I don't
know why -- I copied the whole URL.

On 9/6/2011 7:09 PM, Julie Bove wrote:

> I used to fly into that airport but had to change planes right away so was
> never able to stick around. From there I flew to Avoca in Scranton. We ate
> at a really good Italian place near there. Can't remember the name. It had
> two sides. A formal one and a casual one. We ate in the casual side which
> IMO was pretty formal. Somebody spilled some crumbs at our table. They
> were watching us like hawks from a secret vantage point as we ate. Someone
> with a little crumber came right over. It was a little rotating brush in a
> rectangular holder and there was a tiny dustpan to catch the crumbs. I
> dropped my fork and it was immediately replaced with a fresh one.

Julie! LOL! I think this is the funniest thing I've seen you post, and
can tell you have a sense of humor and a clever side to you. Watching
from some vantage point? That was clever! Sincerely! )

"Julie Bove" > wrote in message
...
>
> "George Leppla" > wrote in message
> ...
>> On 9/6/2011 5:52 PM, Julie Bove wrote:
>>
>>>
>>> That link brings up nothing. I don't know how legit this link is but it
>>> is
>>> interesting.
>>>
>>> http://www.romanostromboli.com/
>>>
>>>
>>
>> The first time Becca came to Philadelphia, I took her to Romano's. Looks
>> like a typical neighborhood pizza place / sandwich shop... but the food
>> there is among the best in the area.
>>
>> It is about 5 miles south of the PHL airport. If you are ever in the
>> neighborhood, or are flying somewhere and have a long lay-over, I
>> recommend it. Just tell a cab driver you want to go to Romano's. he'll
>> know where to take you.
>
> I used to fly into that airport but had to change planes right away so was
> never able to stick around. From there I flew to Avoca in Scranton. We
> ate at a really good Italian place near there. Can't remember the name.
> It had two sides. A formal one and a casual one. We ate in the casual
> side which IMO was pretty formal. Somebody spilled some crumbs at our
> table. They were watching us like hawks from a secret vantage point as we
> ate. Someone with a little crumber came right over. It was a little
> rotating brush in a rectangular holder and there was a tiny dustpan to
> catch the crumbs. I dropped my fork and it was immediately replaced with
> a fresh one.
>
> I had some pasta with peas. Can't remember the name. We all split an ice
> cream dessert. I don't usually eat dessert or like ice cream but I wanted
> to see one because they were made up so fancily. It was served on a huge
> platter. There were drizzles of all sorts of syrups, artful pieces of
> chocolate, spun sugar, fruit and of course the ice cream. Very lovely!

I could go for a Ziggy Pig.
http://youtu.be/GsBrd3u1JZw


W. Pooh (AKA Winnie P.)

"Christopher M." > wrote in message
...
> I folded a slice of pizza around a piece of ham, and around a piece of
> chicken. It was pretty good.
>
> Folding pizza is new to me. Could someone explain the history of folded
> pizza to this pizza noob?
>
>
> W. Pooh (AKA Winnie P.)
>
I can't explain history of pizza, folded or otherwise. But look up
"Calzone." It's basically pizza dough filled with sauce and cheese and
whatever else (in your case ham and chicken) you want to add to it. Folded
over and shoved into a wood fired pizza oven. I suggest you go to a place
that sells freshly made pizzas and ask them to make you a calzone

Jill

"jmcquown" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>> I folded a slice of pizza around a piece of ham, and around a piece of
>> chicken. It was pretty good.
>>
>> Folding pizza is new to me. Could someone explain the history of folded
>> pizza to this pizza noob?
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
> I can't explain history of pizza, folded or otherwise. But look up
> "Calzone." It's basically pizza dough filled with sauce and cheese and
> whatever else (in your case ham and chicken) you want to add to it.
> Folded over and shoved into a wood fired pizza oven. I suggest you go to
> a place that sells freshly made pizzas and ask them to make you a calzone
>
>
> Jill

People don't typically put tomato sauce in a calzone with ham. I think it's
more like a stromboli.


W. Pooh (AKA Winnie P.)

"Christopher M." > wrote in message
...
> I folded a slice of pizza around a piece of ham, and around a piece of
> chicken. It was pretty good.
>
> Folding pizza is new to me. Could someone explain the history of folded
> pizza to this pizza noob?

I can't help about the pizza but on a similar theme, Cornish pasties
originated as food for miners to take to work.

"Around the 18th or 19th century the cornish pasty came into existance. With
the development of tin and copper mining in Cornwall, the miners who worked
long hours in terrible conditions, needed a nutritious yet portable meal to
last them through the day.

The traditional cornish pasty contained beef mixed with potatoes onion and
turnip. Pasties could even have a savoury end and a sweet end, rather like a
two course meal. The pastie was filling and easy to carry. The crimp or
crust made it easy to hold in the fingers whilst eating the filling and then
discarding the crust. This was very important, the miners fingers were dirty
and worse, where there is tin there is often arsenic which is a highly
poisonous substance."

http://www.porthleven-online.com/gpage7.html

--
http://www.shop.helpforheros.org.uk

A Moose in Love wrote:

> I don't know if this helps, but many years ago, I saw a documentary on
> Sicily. The wife made for her husband a pizza for lunch. The pizza
> was stuffed with black olives and hard boiled eggs, then folded in on
> itself and baked. It was then sent out in the morning as the man's
> lunch.

Sounds like a "calzone siciliano", like this:
http://www.cookaround.com/cpg134/alb...impia_10.J PG
A nearby pizzeria has been run for 5 years by a sicilian family and they had
these incredible calzoni, I loved them, both with green filling (spinach and
ricotta) and red (pork and mozzarella).
Here's a recipe I have in my favorites and still have to test:
http://www.cookaround.com/yabbse1/sh...t=35921&page=1
--
ViLco
Let the liquor do the thinking

Mark Thorson wrote:

>>> http://en.wikipedia.org/wiki/Stromboli_(food)

>> That link brings up nothing. I don't know how legit this link is

> If it doesn't work, your browser is dropping the
> closing parenthesis. Mine is doing that. I don't
> know why -- I copied the whole URL.

Same as here, I had to manually add the ")". I have enver seen nothing like
that in Italy. The strangest pizza-based thing I saw is pizzacono, a cone of
pizza dough filled with tomato and mozzarella and then some toppings. And
most of all, it comes out of a machine, LOL. Here it is, in all of its
beauty: http://www.pizzacono.com.br/
It seems there are pizzacono shops all over the world, even in north
america: http://www.yelp.ca/biz/pizza-cono-vancouver
--
ViLco
Let the liquor do the thinking

Christopher M. wrote:

> I folded a slice of pizza around a piece of ham, and around a piece of
> chicken. It was pretty good.
>
> Folding pizza is new to me. Could someone explain the history of
> folded pizza to this pizza noob?

My history of folded pizza comes from a very basic need: I want my pizza hot
and don't like when it cools down, so i ply my pizza in half and it keeps
temperature way better.
--
ViLco
Let the liquor do the thinking

"ViLco" > wrote in message
...
> Mark Thorson wrote:
>
>>>> http://en.wikipedia.org/wiki/Stromboli_(food)
>
>>> That link brings up nothing. I don't know how legit this link is
>
>> If it doesn't work, your browser is dropping the
>> closing parenthesis. Mine is doing that. I don't
>> know why -- I copied the whole URL.
>
> Same as here, I had to manually add the ")". I have enver seen nothing
> like that in Italy. The strangest pizza-based thing I saw is pizzacono, a
> cone of pizza dough filled with tomato and mozzarella and then some
> toppings. And most of all, it comes out of a machine, LOL. Here it is, in
> all of its beauty: http://www.pizzacono.com.br/
> It seems there are pizzacono shops all over the world, even in north
> america: http://www.yelp.ca/biz/pizza-cono-vancouver
> --
> ViLco
> Let the liquor do the thinking

We had something similar to that when I first started working at K Mart.
They were sold in the deli. There were pizza snacks and taco snacks. They
looked sort of like frozen burritos that had been fried. I don't know why
they got rid of them. I liked them.

"Christopher M." > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>>
>> "Christopher M." > wrote in message
>> ...
>>> I folded a slice of pizza around a piece of ham, and around a piece of
>>> chicken. It was pretty good.
>>>
>>> Folding pizza is new to me. Could someone explain the history of folded
>>> pizza to this pizza noob?
>>>
>>>
>>> W. Pooh (AKA Winnie P.)
>>>
>> I can't explain history of pizza, folded or otherwise. But look up
>> "Calzone." It's basically pizza dough filled with sauce and cheese and
>> whatever else (in your case ham and chicken) you want to add to it.
>> Folded over and shoved into a wood fired pizza oven. I suggest you go
>> to a place that sells freshly made pizzas and ask them to make you a
>> calzone
>>
>> Jill
>
> People don't typically put tomato sauce in a calzone with ham. I think
> it's more like a stromboli.

But it is commonly served on the side to dip it in.

Julie Bove wrote:

>> It seems there are pizzacono shops all over the world, even in north
>> america: http://www.yelp.ca/biz/pizza-cono-vancouver

> We had something similar to that when I first started working at K
> Mart. They were sold in the deli. There were pizza snacks and taco
> snacks. They looked sort of like frozen burritos that had been
> fried. I don't know why they got rid of them. I liked them.

I still have to try one. the nearest pizzacono shop is 100 miles from here
and I still have to find a reason/occasion to go there. For sure, that cone
is not enough to drive 2-3 hours
--
ViLco
Let the liquor do the thinking

Christopher M. wrote:

>> you go to a place that sells freshly made pizzas and ask them to
>> make you a calzone

> People don't typically put tomato sauce in a calzone with ham. I
> think it's more like a stromboli.

In my region's pizzerie calzone comes in two ways: normale and farcito
(stuffed). They're both stuffed, the first with tomato, mozzarella and
prosciutto cotto, the latter has the same and is enriched with some mushroom
and little pickled artichokes, sometimes using salusage instead of prosc.
cotto. The they sprinkle a bit of tomato sauce over it and bake it.
Calzone has an advantage over pizza: it cools down much slowly.
--
ViLco
Let the liquor do the thinking

On Tue, 6 Sep 2011 17:04:41 -0700, Julie Bove wrote:

> "Mark Thorson" > wrote in message
> ...
>> Julie Bove wrote:
>>>
>>> "Mark Thorson" > wrote in message
>>> >
>>> > http://en.wikipedia.org/wiki/Stromboli_(food)
>>>
>>> That link brings up nothing. I don't know how legit this link is but it
>>> is
>>> interesting.
>>>
>>> http://www.romanostromboli.com/
>>
>> If it doesn't work, your browser is dropping the
>> closing parenthesis. Mine is doing that. I don't
>> know why -- I copied the whole URL.
> Hmmm...

I just double click on it from within my newsreader (40Tude Dialog, for the
header impaired)

TFM®

On Wed, 7 Sep 2011 09:11:56 +0200, ViLco wrote:

> Christopher M. wrote:
>
>> I folded a slice of pizza around a piece of ham, and around a piece of
>> chicken. It was pretty good.
>>
>> Folding pizza is new to me. Could someone explain the history of
>> folded pizza to this pizza noob?
>
> My history of folded pizza comes from a very basic need: I want my pizza hot
> and don't like when it cools down, so i ply my pizza in half and it keeps
> temperature way better.

Hmmm, when I'm eating fresh pizza I indeed want it hot, but there's not
much better in the morning for breakfast than a thoroughly chilled slice.

Opinions are like assholes, everybody's entitled to one.


TFM®

TFM® wrote:

>> My history of folded pizza comes from a very basic need: I want my
>> pizza hot and don't like when it cools down, so i ply my pizza in
>> half and it keeps temperature way better.

> Hmmm, when I'm eating fresh pizza I indeed want it hot, but there's
> not much better in the morning for breakfast than a thoroughly
> chilled slice.

Wanna laugh? I never had leftover pizza for breakfast. One night I'll bring
home a small one on purpose.

> Opinions are like assholes, everybody's entitled to one.

And bi-polars have two assholes.
--
ViLco
Let the liquor do the thinking

> People don't typically put tomato sauce in a calzone with ham. I think it's
> more like a stromboli.

Stromboli is like a pizza that is rolled and baked then cut into
pinwheel pieces. It usually does not have many fillings inside, most
I have had just had mozzerella cheese and ham/pepperoni in it; if you
stuff it with veggies and bulky stuff, it doesn't roll quite so well,
so it's usually meat and cheese. Stromboli usually has a thin layer
of sauce in it. When I've had Stromboli it comes with sauce on the
side, like a Calzone.

Calzone is more like a pizza that is folded over and baked, and you
can stuff it with meat and or veggies. While you get a piece or slice
of Stromboli if you order one, if you order a Calzone it is whole.
Another distinction is that Calzone usually has a ricotta/parmesan
base and lots of mozzerella and no sauce inside, but on the side.

The two are often interchangeable to many, but the rule of thumb I use
is if it has sauce inside, it is a Stromboli, and if it has ricotta,
it is a Calzone.

"ViLco" > wrote in message
...
> Christopher M. wrote:
>
>>> you go to a place that sells freshly made pizzas and ask them to
>>> make you a calzone
>
>> People don't typically put tomato sauce in a calzone with ham. I
>> think it's more like a stromboli.
>
> In my region's pizzerie calzone comes in two ways: normale and farcito
> (stuffed). They're both stuffed, the first with tomato, mozzarella and
> prosciutto cotto, the latter has the same and is enriched with some
> mushroom and little pickled artichokes, sometimes using salusage instead
> of prosc. cotto. The they sprinkle a bit of tomato sauce over it and bake
> it.
> Calzone has an advantage over pizza: it cools down much slowly.
> --
> ViLco
> Let the liquor do the thinking
I've never been to Italy but the NY style pizza place near me (with a wood
fired oven) bakes stuffed calzones with tomato and cheeses. It's folded
over, hand tossed dough.

Jill

"ViLco" > wrote in message
...
> A Moose in Love wrote:
>
>> I don't know if this helps, but many years ago, I saw a documentary on
>> Sicily. The wife made for her husband a pizza for lunch. The pizza
>> was stuffed with black olives and hard boiled eggs, then folded in on
>> itself and baked. It was then sent out in the morning as the man's
>> lunch.
>
> Sounds like a "calzone siciliano", like this:
> http://www.cookaround.com/cpg134/alb...impia_10.J PG
> A nearby pizzeria has been run for 5 years by a sicilian family and they
> had these incredible calzoni, I loved them, both with green filling
> (spinach and ricotta) and red (pork and mozzarella).
> Here's a recipe I have in my favorites and still have to test:
> http://www.cookaround.com/yabbse1/sh...t=35921&page=1
> --
> ViLco
> Let the liquor do the thinking
>
>
There you go! It's a calzone. The place where I buy them, the calzones are
so big it could feed me for two days

Jill

On Sep 7, 6:00*am, "jmcquown" > wrote:

>
> There you go! *It's a calzone. *The place where I buy them, the calzones are
> so big it could feed me for two days


I did spinach calzones as a lunch special. They were always a
favorite.

http://hizzoners.com/recipes/lunch-s...inach-calzones

On Sep 6, 5:36*pm, "Christopher M." > wrote:
> I folded a slice of pizza around a piece of ham, and around a piece of
> chicken. It was pretty good.
>
> Folding pizza is new to me. Could someone explain the history of folded
> pizza to this pizza noob?
>
> W. Pooh (AKA Winnie P.)

My mother got a pizza recipe from a chef in Miami in the late 40s when
we lived there. He said to fold one piece in half to eat it, or put
two small slices together (topping side inside) to eat it - saying
that was the "proper" way to eat pizza. I haven't a clue if he knew
what he was talking about or not, but it was a thin crust recipe, and
that's the way we always ate the home-made stuff.

N.

"Christopher M." > wrote in message
...
>I folded a slice of pizza around a piece of ham, and around a piece of
>chicken. It was pretty good.
>
> Folding pizza is new to me. Could someone explain the history of folded
> pizza to this pizza noob?

Because when you buy it on the boardwalk it's easier to walk around and eat
it if it's folded. Everyone I know considers this a Jersey or Coney Island
thing.

"Michael OConnor" > wrote in message
...
>
>> People don't typically put tomato sauce in a calzone with ham. I think
>> it's
>> more like a stromboli.
>
> Stromboli is like a pizza that is rolled and baked then cut into
> pinwheel pieces. It usually does not have many fillings inside, most
> I have had just had mozzerella cheese and ham/pepperoni in it; if you
> stuff it with veggies and bulky stuff, it doesn't roll quite so well,
> so it's usually meat and cheese. Stromboli usually has a thin layer
> of sauce in it. When I've had Stromboli it comes with sauce on the
> side, like a Calzone.
>
> Calzone is more like a pizza that is folded over and baked, and you
> can stuff it with meat and or veggies. While you get a piece or slice
> of Stromboli if you order one, if you order a Calzone it is whole.
> Another distinction is that Calzone usually has a ricotta/parmesan
> base and lots of mozzerella and no sauce inside, but on the side.
>
> The two are often interchangeable to many, but the rule of thumb I use
> is if it has sauce inside, it is a Stromboli, and if it has ricotta,
> it is a Calzone.

You sauce rule is nice and simple. Sure, there are exceptions, but sauce
seems to be the biggest difference between calzones and stromboli. For me
there's a big difference between eating a calzone with cheese/ham vs a
stromboli with sauce/cheese/ham.


W. Pooh (AKA Winnie P.)

On Sep 7, 8:09*am, Nancy2 > wrote:
> On Sep 6, 5:36*pm, "Christopher M." > wrote:
>
> > I folded a slice of pizza around a piece of ham, and around a piece of
> > chicken. It was pretty good.
>
> > Folding pizza is new to me. Could someone explain the history of folded
> > pizza to this pizza noob?
>
> > W. Pooh (AKA Winnie P.)
>
> My mother got a pizza recipe from a chef in Miami in the late 40s when
> we lived there. *He said to fold one piece in half to eat it, or put
> two small slices together (topping side inside) to eat it - saying
> that was the "proper" way to eat pizza. *I haven't a clue if he knew
> what he was talking about or not, but it was a thin crust recipe, and
> that's the way we always ate the home-made stuff.
>
> N.

People have to be taught to eat pizza that way? I thought it was
a natural thing to do when you eat it with your hands.

Christopher M. wrote:
>
> Folding pizza is new to me. Could someone explain the history of folded
> pizza to this pizza noob?

Queue background music from the History Channel -

Once upon a time pizza was invented in Italy and it had a crust so thin
it stayed crispy even though there was sauce on it. True thin crust
pizza is a delight. The scene is people in Ren Faire outfits biting
into pizza that makes a crunch noise.

Then pizza migrated to the US and the cooks in some regions like
Chicago made the crust so thick they called it "deep dish" and in other
regions they only made it medium thick. This medium thick pizza crust
became so popular and true thin crust became so rare people started
calling the medium crust pizza "thin crust". This medium crust pizza
became very popular in New York City. Crust that is fairly thin but
still thick enough to be soft and chewy. The scene is Oliver fumbling
with floppy pizza and Hardy trying to spear his thick crust with a fork
but never managing it.

One day a guy from Texas came to NYC and started making jokes about how
much bigger everything is in Texas, but the guy had never had a pizza
before. And so they made for him a pizza the size of a manhole cover
just to make sure he had a story about big food in NYC to take back with
him to Texas when he went home. The scene is a character from some
movie about the Texas Rangers. He got assigned to NYC on a job
transfer. Sort of like McCloud but without the neat fussy leather coat
and a much bigger hat.

In NYC pizza now gets cut into triangular slices. Because it's medium
thick crust it's not crispy so the pieces don't hold up of their own
strength. Because the pizzas are the size of manhole covers no one can
hold them with one hand without the toppings falling off and nearly no
one can do it even with both hands. And you can't hail a cab unless you
have a free hand. So unless you fold your pizza you never get home and
you become a sort of pizza eating tourist version of The Flying Dutchman
forever wandering the streets of the Big Apple. But let's call it the
Big Tomato in this history. The scene is people wandering around lost,
but they are all enjoying a slice of pizza.

And that's why slices of pizza are now folded in New York City. And
it's not really the size of a manhole cover. It's really the size of
the hat on that guy from Texas. Maybe everything is big in Texas and
maybe not, but the hats are sure big in Texas. I bet he's one of those
"all hat no cattle" folks they talk about.

Queue more History Channel music, and during the credits show that Texan
guy answering the door at his house. FedEx is there to deliver his huge
pizza from Ray's. He folds one of the giant slices and is about to bite
when the last frame zooms into his mouth like we're a part of that slice
of pizza. And the lights go out as his mouth closes and the credits are
over.

A commercial starts. It's a commercial for Dominoes. Yikes. Why are
they using that Noid character again? Probably because they read my
history tale!

sf wrote:
> On Sep 7, 8:09 am, Nancy2 > wrote:
>> On Sep 6, 5:36 pm, "Christopher M." > wrote:
>>
>>> I folded a slice of pizza around a piece of ham, and around a piece
>>> of chicken. It was pretty good.
>>
>>> Folding pizza is new to me. Could someone explain the history of
>>> folded pizza to this pizza noob?
>>
>>> W. Pooh (AKA Winnie P.)
>>
>> My mother got a pizza recipe from a chef in Miami in the late 40s
>> when we lived there. He said to fold one piece in half to eat it, or
>> put two small slices together (topping side inside) to eat it -
>> saying that was the "proper" way to eat pizza. I haven't a clue if
>> he knew what he was talking about or not, but it was a thin crust
>> recipe, and that's the way we always ate the home-made stuff.
>>
>> N.
>
> People have to be taught to eat pizza that way? I thought it was
> a natural thing to do when you eat it with your hands.

I have never eaten pizza that way. But in NY where the slices are huge and
thin, it is folded in half.

On Wed, 07 Sep 2011 14:16:07 -0700, Ranée at Arabian Knits
> wrote:

> Only NY style pizza requires it, IMO. If your pizza crust isn't
> floppy, you can hold it and it stays a triangle. Then you just bit the
> tip, then the rest. It's easy. :-)

If by "isn't floppy" you mean the stuff that's as stiff as cardboard
(with less flavor) loaded down with sauce and toppings. Count me out,
I hate that crud. :\

--
I love cooking with wine.
Sometimes I even put it in the food.

"news" > wrote in message ...
>
> "Christopher M." > wrote in message
> ...
>>I folded a slice of pizza around a piece of ham, and around a piece of
>>chicken. It was pretty good.
>>
>> Folding pizza is new to me. Could someone explain the history of folded
>> pizza to this pizza noob?
>
> Because when you buy it on the boardwalk it's easier to walk around and
> eat it if it's folded. Everyone I know considers this a Jersey or Coney
> Island thing.

That's very interesting, but I was talking about something else.

The real New Yorkers are from Jersey.


W. Pooh (AKA Winnie P.)

On 9/7/2011 11:06 PM, Christopher M. wrote:
> > wrote in message ...
>>
>> "Christopher > wrote in message
>> ...
>>> I folded a slice of pizza around a piece of ham, and around a piece of
>>> chicken. It was pretty good.
>>>
>>> Folding pizza is new to me. Could someone explain the history of folded
>>> pizza to this pizza noob?
>>
>> Because when you buy it on the boardwalk it's easier to walk around and
>> eat it if it's folded. Everyone I know considers this a Jersey or Coney
>> Island thing.
>
> That's very interesting, but I was talking about something else.
>
> The real New Yorkers are from Jersey.
>
>
> W. Pooh (AKA Winnie P.)
>
>

????????

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> I can't help about the pizza but on a similar theme, Cornish pasties
>> originated as food for miners to take to work.
>>
>> "Around the 18th or 19th century the cornish pasty came into existance.
>> With
>> the development of tin and copper mining in Cornwall, the miners who
>> worked
>> long hours in terrible conditions, needed a nutritious yet portable meal
>> to
>> last them through the day.
>>
>> The traditional cornish pasty contained beef mixed with potatoes onion
>> and
>> turnip. Pasties could even have a savoury end and a sweet end, rather
>> like a
>> two course meal. The pastie was filling and easy to carry. The crimp or
>> crust made it easy to hold in the fingers whilst eating the filling and
>> then
>> discarding the crust. This was very important, the miners fingers were
>> dirty
>> and worse, where there is tin there is often arsenic which is a highly
>> poisonous substance."
>>
>> http://www.porthleven-online.com/gpage7.html
>
> That is very interesting to me. Most cultures have meat stuffed in
> dough, and it's usually for the same reason: Portability. Rich's
> heritage has bierocks and runzas, mine has sambousak and formosa. I
> hadn't known about discarding the crust because of arsenic poisoning,
> though. Nor making them with a savory and sweet end. That's clever.
> How did they know which end was which?
>
> And what do the French eat like this? I don't know that Rich's
> English heritage would be likely to have had Cornish pasties - are there
> other similar things in England?

I can't think of anything off hand and French workers seem to cook a proper
meal

Not food, but I know in days of yore men would take tea leaves and sugar
mixed together to make tea at work. Sometimes they would take milk in a
little bottle.

In India at midday, our cook would take a hot meal to my husband in a
tiffin tin, carried on the handlbars of his bike. This was a set of tins
which clipped together.
--
http://www.shop.helpforheros.org.uk